That’s what everyone told me Wednesday night at our Break-the-fast. They said it was the best hummus they ever tasted. Also the best texture; smooth but with some graininess; moist but not pasty.

Maybe they were all just hungry? And hummus is the first nibble of food they consumed in 24 hours, the initial tidbit to prepare the stomach before eating dinner?

But I kept it out even during dinner and by the end of the night it was gone, gone gone. Several people took a bit more to eat with the Mujadarah, Spinach Pie, Kugel, chopped salad and egg salad.

So, here’s the recipe. Try it yourself and let me know what you think.

Btw, hummus stuffed cherry tomatoes is a good treat for Sukkot.

HUMMUS WITH ZATAR

15 ounce can chickpeas

2 large cloves garlic

1/4 cup tahini

1/4 cup lemon juice

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon zatar

Drain the chickpeas but reserve the liquid. Place the chickpeas in a food processor. Cut the garlic into smaller chunks and add to the food processor. Add the tahini, lemon juice, olive oil, parsley, paprika, salt and zatar. Process to combine ingredients into a rough puree. Continue to process while adding some of the reserved liquid though the feed tube until the mixture reaches the desired consistency (approximately 3-6 tablespoons).